Edible compositions containing stabilized natural colorants

Abstract

The present disclosure generally relates to edible compositions comprising naturally derived food colorants, and more specifically to edible compositions comprising naturally derived food colorants and a stability enhancing isoquercitrin anti-oxidant. A claim is directed to an edible composition comprising from about 0.0005 to about 3 percent by weight of a natural colorant; and from about 0.015 to about 0.15 percent by weight of enzymatically modified isoquercitrin antioxidant. The natural colorant is preferably selected from carotenoid, curcumin, anthocyanins, betanin, gardenia blue, gardenia yellow, chlorophyllins, phycocyanins and combinations thereof.

Description

technical field [0001] The present disclosure relates generally to edible compositions comprising naturally derived food colorants, and more particularly to edible compositions comprising naturally derived food colorants and the stability-enhancing isoquercitrin antioxidant. Background technique [0002] The use of artificial and synthetic pigments and dyes in edible compositions has come under increasing scrutiny due to concerns associated with toxicity and certain metabolic disorders. For example, Red #40 has been claimed to be associated with ADHD and ADHD in children, and the safety of many other such pigments and dyes has been questioned. Consequently, the use of artificial colors and dyes is being phased out of many edible compositions. As used herein, edible compositions include solid or semi-solid foods such as, but not limited to, chewing gum, candies (such as hard candies, mints, and toffees), food products (such as cereal and cookies), and powders (such as seaso...

AI Technical Summary

Problems solved by technology

However, natural colorants are often unstable and degrade over time upon exposure to heat, moisture, high or low pH, oxygen, and UV light

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